Mexican cuisine · Breakfast & Eggs

Huevos Tirados

Scrambled eggs from Veracruz, marbled with puréed black beans, served with warm tortillas and fried banana slices.

Ingredients · for 2 servings

• 6 eggs
• 400g black beans (canned)
• 1 white onion
• 1 serrano chile
• 4 tbsp oil
• 1 firm banana
• 4 corn tortillas
• Salt, pepper

Instructions

1. Drain and rinse the beans, then blend finely with 100ml water; finely dice the onion and slice the serrano chile into thin rings.
2. Heat 2 tbsp oil, sauté the onion and chile for 3 minutes until translucent, add the bean purée and simmer for 5 minutes, stirring, until it falls thickly from the spoon.
3. Slice the banana on the diagonal and fry in 1 tbsp oil for 2 minutes per side until golden brown.
4. Whisk the eggs and season lightly with salt, add the remaining oil to the bean pan and pour in the eggs.
5. Over low heat, slowly draw the eggs through the bean mixture with a wooden spoon until soft, marbled curds form after 2–3 minutes.
6. Season with pepper and serve with warm corn tortillas and the fried banana slices.